*Quick And Easy Gingerbread
A quick and easy gingerbread with warm spices and rich molasses flavor, perfect for cozy occasions and enjoyed by family and friends alike.
Ingredients
Instructions
- Combine melted shortening or oil, white sugar, and molasses in a bowl.
- Sift together all-purpose flour, salt, soda, ginger, and cinnamon.
- Add the sifted dry ingredients alternately with hot water to the mixture, beating until smooth.
- Pour the batter into a greased and floured pan (6 x 10-inch or 9 x 9-inch).
- Bake at 350°F (175°C) for about 40 minutes.
- Serve warm for the best flavor.
Tips & Substitutions
For a richer flavor, consider substituting part of the white sugar with brown sugar. You can also use vegetable oil if shortening isn't available. Be sure to mix the dry ingredients well to avoid clumping. If you prefer a spicier gingerbread, feel free to increase the ginger or add a pinch of nutmeg. This recipe is quick, making it ideal for busy bakers.
Serving Suggestions
Serve this gingerbread warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Maw-Maw'S Golden Wedding Punch during holiday gatherings.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of *Quick And Easy Gingerbread contains roughly 319 calories, with 4g protein, 42g carbohydrates, and 16g fat. It is a good source of iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1114mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. This will add a nutty flavor and slightly denser texture. If you do, you may need to adjust the liquid slightly for the best consistency.
Is it possible to make this gingerbread vegan?
Absolutely! To make this gingerbread vegan, replace the shortening with coconut oil or a vegan butter substitute, and use a plant-based sugar. Ensure that the molasses you choose is vegan-friendly as well. The recipe will still yield delicious results.
What can I do if my batter is too thick?
If your batter is too thick, gradually add a bit more hot water until you reach a smooth consistency. The batter should be pourable but not overly runny. Adjusting the liquid is common, especially if you’re using different brands of flour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).